Simpson served up a two-course meal featuring Tilda rice in both the main course and dessert to impress the judges at the culinary competition staged as part of Salon Culinaire at Hotelympia.

He was tasked with preparing, cooking and presenting two portions in under an hour – pitting his skills against nine other chefs who were all challenged to show the versatility of rice, their kitchen expertise and flair for world cuisine.

He served up a main course of Dublin bay prawns & shellfish risotto, cockle beignets & tarragon pangritata followed by a dessert of coconut & jasmine rice pudding soufflé, salted honeycomb and pineapple granita.

Ian admitted he was “very shocked” at the judges’ verdict. “In fact, it took quite a while for the news to sink in because I just didn’t expect it, but it’s a real honour to get this great accolade from Tilda.
“It took a lot of hard work and I was absolutely shattered by the end of the competition. I’m absolutely delighted to have won this very prestigious event as I was competing against some very good chefs.”

Mark Lyddy, Tilda’s head of foodservice, said: “Ian proved a worthy winner in what was once again a very competitive event which shows the quality of the cooking talent working in the hospitality industry.
Simpson was presented with the Tilda Chef of the Year Trophy, a medal, framed certificate and commemorative award plate. He also wins one night’s accommodation for two at the Royal Garden Hotel, Kensington.